Creamy Garlic Chicken with Roasted Baby Potatoes

Ingredients:

4 chicken breasts

2 tbsp olive oil

1 tbsp butter

4 garlic cloves, minced

1 cup heavy cream

½ cup chicken broth

½ cup grated Parmesan cheese

1 tsp Italian seasoning

Salt and black pepper, to taste

Fresh parsley, for garnish

For the Roasted Baby Potatoes:

1 lb baby potatoes, halved

2 tbsp olive oil

1 tsp garlic powder

½ tsp paprika

Salt and pepper, to taste

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Instructions:

1. Roast the Potatoes:
   Preheat the oven to 400°F (200°C).
   Toss the baby potatoes with olive oil, garlic powder, paprika, salt, and pepper.
   Spread them on a baking sheet and roast for 25–30 minutes, until golden and crispy.
2. Cook the Chicken:
   While the potatoes roast, season the chicken breasts with salt, pepper, and Italian seasoning.
   Heat olive oil and butter in a large skillet over medium heat.
   Add the chicken and cook 5–6 minutes per side, until golden brown and cooked through.
   Remove the chicken and set aside.
3. Make the Creamy Garlic Sauce:
   In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
   Pour in the chicken broth and scrape up any browned bits from the bottom.
   Add the heavy cream and Parmesan cheese. Stir until the sauce thickens slightly.
4. Combine:
   Return the chicken to the pan and spoon the sauce over it.
   Let it simmer for 2–3 minutes to absorb all the flavors.
5. Serve:
   Serve the creamy garlic chicken with the roasted baby potatoes on the side.
   Garnish with freshly chopped parsley and a sprinkle of Parmesan cheese.

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💡 Tips:

You can add spinach or mushrooms to the sauce for extra flavor.

Use chicken thighs instead of breasts for a juicier result.